I love sharing old recipes that I’ve been making ‘forever’, especially since it means I get to eat it after photographing it! Today I’m sharing my Mexican Pasta Casserole that I first tried 20 years ago at a girl friend’s dinner party. It was so good I knew I had to get the recipe from her, and I’ve been making it ever since – with a few tweaks to make it “mine.”
I would say this is a great dish to entertain with because it makes a LOT, and it combines 2 of our favorite flavors – Mexican and Italian.
- 2 pounds ground beef
- 1 can (16 oz) Tomato Sauce
- 1 jar (15 oz) Picante Sauce
- 2 cups shredded Monterey Jack cheese
- Large can French’s Fried Onions
- 16 oz box Penne Pasta – cooked al dente
Brown the ground beef and combine it with the tomato sauce, picante sauce, and 1/2 cup of water. Add pasta, 3/4 of the onions, and 3/4 of the cheese; mix well.
Pour into a large baking dish and cover with aluminum foil. Bake at 350 degrees for 30 minutes.
Remove foil and top with remaining cheese and onions and cook for another 3 – 5 minutes or until melting & browning occurs.
Serve with a salad and enjoy!
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